Dad's scallops and shallots

Recipe from Champagne, France

Ingredients

4 to 6 scallops per person (or more, depending on your appetite!) Put them in a sieve and keep the juice.
Shallots
Butter
Cream
Whisky
Pepper, salt

To make

1. In a saucepan put some butter and let it melt nicely on a low flame (don't let it burn!)

2. Cut the shallots into small pieces.

3. When butter is melted, throw the shallots in to "sweat" on a low flame.

4. Check that the scallops are well drained, that the cream is at hand as well as a whisky filled ladle. Then, you'll have to be very quick, for scallops can't stand to be cooked too long:

5. When the shallots are translucent, throw the scallops in and turn them gently for about a minute.

6. Add cream (not too much) and the scallops juice.

7. Salt and pepper.

8. Turn the scallops gently for another minute.

9. Heat up the ladle of whisky (good, true, flavourful whisky, not "cooking" whisky!) and set fire to it.

10. Pour onto the scallops, take the saucepan away from the heat, turn the scallops gently while the whisky is burning

11. When the vapours of the alcohol have all been burnt away, leaving only its flavour in the sauce, serve quickly onto warm plates and eat!